Fully Loaded Baked Potato Soup

• Meat

  • 8 slices Bacon
  • 1 Bacon

• Produce

  • 4 cloves Garlic
  • 8 Russet potatoes, baked
  • 1 Scallions
  • 1 Yellow onion

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/3 cups All-purpose flour
  • 1 tsp Black pepper, freshly-cracked
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 6 tbsp Butter
  • 1 Cheddar cheese
  • 1/2 cup Sour cream
  • 1 Sour cream

Found on whatsgabycooking.com

Ingredients

• 8 Russet potatoes, baked
• 8 slices bacon
• 6 tablespoons butter
• 1 yellow onion, finely chopped
• 4 cloves garlic, roughly chopped
• 1/3 cups all purpose flour
• 4 cups chicken stock
• 1 teaspoon kosher salt
• 1 teaspoons freshly cracked black pepper
• 2 tablespoons olive oil
• ½ cup sour cream
• Freshly shredded cheddar cheese
• Sliced scallions
• Sour Cream
• Bacon

Directions

• Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
• In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
• Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
• In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
• Add 1/2 of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
• Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.